You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.
The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.
You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market. You will visit local hotels and observe operations.
You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system.
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.